Apple Quinoa Salad

It's been awhile since I've shared a delicious side dish. To be honest, I have been making this for lunch, where half the recipe makes a perfectly sized, wonderfully healthy, and amazingly yummy lunch for me. But it also makes a great fall side or salad, filled with the best of the season apples and mushrooms. Plus, I don't know if it's the color, but something about red quinoa absolutely screams fall to me. This salad is good hot or cold, although I prefer it cold. If you are serving it cold, it can be made in advance, just leave the lettuce out until right before you serve it. If you are serving it hot, stir the apples and the lettuce in right at the end, so they don't go soggy. Enjoy a wonderful, healthy, seasonal meal or side!

Apple Quinoa Salad:
1 cup of water
1/2 cup of red quinoa (raw)
1 garlic clove, minced
1 cup of mushrooms, pieces
2 tablespoons of almonds, sliced
1/2 an apple
1 cup of lettuce
1 tablespoon of rice vinegar
1 teaspoon of honey
1 teaspoon of olive oil
salt, pepper

Bring the water to a boil and add the quinoa and the garlic. Cover and reduce to a simmer, cook until liquid has absorbed, about 20 minutes. Remove lid and add mushrooms and stir, cook until mushrooms are tender, about 3-4 minutes. Toast the almonds in the oven and stir into quinoa. Let the quinoa cool. Chop the half apple and add to the quinoa. In a small bowl, whisk the vinegar, honey, and olive oil. Chop the apple and the lettuce and stir into the cooled quinoa. Toss together, add dressing and toss again. Season with salt and pepper.

Happy Eating.